Lentil Soup

It is that time of the year in New York where you just need something to warm the bones. I made this soup last week and it was a bit hit.

1 lb. French green lentils

3 large onions, chopped

3 large leeks chopped (white part only)

1 T. chopped fresh thyme

1 t. ground cumin

6 large carrots cut into 1/2 inch dice

8 celery ribs cut into 1/2 inch dice

2 1/2 quarts chicken stock

1/4 c. tomato paste

2 T. red wine

Fresh grated Parmesan cheese for serving

In a large bowl, cover the lentils with boiling water for 15 minutes or so. Then drain.

Meanwhile, heat 1/4 c. olive oil in a large pot, add onions, leeks, one t. of salt and pepper each, the thyme and cumin over a medium heat until the veggies are tender (20 minutes). Add the carrots and celery and cook for about another 10 minutes until they get soft. Add the chicken stock, tomato paste and lentil. Bring to a boil. Let simmer, uncovered for about 1 1/2 hours. The lentils should be soft. Season according to your taste with salt and pepper. Stir in the red wine and then serve with Parmesan on top.

This is even better served the next day. Just bring to room temperature from the refrigerator and then warm up. I did make this a day in advance.